Monday, October 25, 2010

Spinach Dal with Dosas

Good Evening!

I know that I just wrote this morning, but I just ate an amazing dinner and wanted to share it with all of you.  I am not a big fan of Indian food, I think that it is too spicy sometimes, but I have been wanting to eat more lentils and this recipe had them.  Boy was I pleasantly surprised.  I hope you all enjoy it as much as I did!

Spinach Dal
Courtesy: Susan O'Brien's "The Gluten-Free Vegan"

1 Cup rinsed and picked over red or yellow lentils
1 Tablespoon olive oil
1 Medium-sized onion, chopped
2 Cloves garlic, chopped finely
1 Tablespoons chopped fresh ginger
4 Cups washed and chopped spinach
Pinch of mustard seeds or mustard powder (optional)
1/2 Teaspoon cumin seeds
1/2 Teaspoon ground turmeric
1/4 cup chopped fresh cilantro
Fresh ground pepper

In a 2-quart pot, place the lentils in 2 cups of water and cook until done, 25-45 minutes.

In the meantime, heat a large skillet over medium heat and saute the onion in the olive oil until soft, 4-5 minutes.  Add the garlic, ginger and spinach.  Cook until the spinach is wilted.

When the lentils are cooked, add them to the vegetable mixture along with the herbs and spices.  Mix well.  Season with salt and pepper, as desired.  Heat through and serve.

Courtesy: "Gluten-Free Vegan"

2 Cups brown rice flour
1/2 Cups quinoa flour
3 Cups water
1/2 Teaspoon salt
Grapeseed oil, for frying

Place the brown rice flour, quinoa flour, water and salt in a large bowl and beat until very well blended.  The ingredients have a tendency to separate, so whisk them together well before you prepare to cook them.

Heat a large skillet over high heat and pour in a little grapeseed oil.  When it is hot, add a small ladleful of batter to the skillet.  The diameter of the pancake should be no larger than 7-8 inches across.  Cook until the dosa begins to become dry around the edges.  Unlike cooking a pancake, which is still very wet on top when you turn it, you want to be sure the dosa is cooked through before you flip it, so let it cook for a few minutes and, when the edges look dry, then flip it and cook the other side.  If the dosa begins to burn, reduce the heat slightly.  Place each dosa on a cooling rack or between waxed paper until you have cooked the entire batch.

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